I am a passionate foodie, a budding chef and an enthusiastic blogger.
My passion for good food has driven me to the world of cooking and blogging.
This blog transports you to my kitchen. Come, take a tour!

I am updating my blog after a long break (a week) mainly because I was away on a vacation. I returned two days back but certain amount of laziness crept in and I was in a laid back mood. My own blog seems unfamiliar after the break and I had to try really hard to defy my laziness and break the silence. That explains how hard I work to get myself active. :)

Had an awesome holiday. Everything went on fine except for the awfully bad food. Being a vegetarian, I had to resort to cheese pizza and fries all the time. The cheese and potato made me really sick. Sick enough to transform me from a potato lover to a staunch hater of it. I despise the very sight of potatoes. Hope I will get back to the normal self after a week or so. I just wanted to gain access to my own sweet kitchen and started craving for healthy home food. I really wonder how some Indians could change their food habits and thrive on pizzas and like. It's never an healthy option and I think I can never change my food habits anytime anywhere. Infact, I am really proud of Indian food varieties. I see non-Indians falling crazy for Indian food and that explains the goodness of our food culture.

But being a foodie, I like trying diff varieties now and then. I started loving mexican food since it offers more choice for even veggies like me.

Coming back to the post, this is a typical south Indian food made regularly at home. I made it this time with lady's finger. You can even use pumpkin, taro (arbi) or chayote squash(chow chow).

I have given two methods though I posted the pic for the first method only. First is the Tanjore style and second, Kerala style.Finally, my blog looks updated and I am glad for getting back on track.

Method:1. Fry the okra in oil till crisp. Generally it is deep fried, but suddenly I turn calorie conscious and hence used a little oil to fry. Mix a little salt and keep aside.2. Mix yoghurt, turmeric, hing, salt and ground paste.3. Season the ingredients under seasoning, mix the curd and okra. Simmer a little and don't boil; otherwise the curd might break. That's the standing instruction for anything cooked with yoghurt.Your gravy is ready to serve. Good to go with rice.

Method 2: Grind coconut, 1 tsp of cumin, 3 green chillies and use the paste in the similar way as method 1.

Well said Vidya! I too cant imagine people thriving on pizza and burgers..I too love Indian food a lot and take great pride in knowing how to cook Indian food too! Though I have non-veg I cant stay away from Indian food for more than 2-3 days! So can very well imagine your situation and that too on being a vegan!Love the creamy look of kuzhambu..I usually prepare using the second method. Will try the first method some time.